I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime it also get puffed, my target is to achieve thin and light and crispy cracker.
I think you have to work on yeast, enzyme and smbs combination in right way. Here found to be imbalanced. What is the dough ph you are getting?
Explain your fermentation time and sequence of mixing.
Sometimes variation is showing ur process control parameters are deviating.
Explain ur question a bit more?
Uncertain puffing and texture are showing it.
It is also possible to make cheese cracker without fermentation and all things are normal and cracker quality is ok as well.
pls explain more.. more details. do you have any target products? ritz.. tuc.. goldfish .. cheezeit etc?
and also if you share your basic recipe.. I can help and develop your recipe..
One of my previous organization RND developed cheese cracker straight method no yeast. You can develop it without fermentation.